Refreshing Sea Purslane Acorn Jelly Salad
Refreshing Sea Purslane Acorn Jelly Salad
A Superior Choice: Sea Purslane Acorn Jelly Salad
Instead of tossing acorn jelly with common vegetables like lettuce, cucumber, carrots, and perilla leaves, try incorporating seasonal greens for a delightful new taste and texture. Sea purslane, in particular, is remarkably rich in calcium, boasting 20 times more than spinach, making it excellent for growing children and for helping middle-aged and older adults prevent osteoporosis. This salad is a testament to how seasonal ingredients can elevate a simple dish.
Main Ingredients- 1 bunch Sea Purslane (washed and drained)
- 1/4 Onion (thinly sliced)
- 1/2 pack Acorn Jelly (approx. 150g, cut into bite-sized pieces)
Dressing- 1 Tbsp Soy Sauce
- 2/3 Tbsp Omija Extract (for a sweet and sour kick)
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Seed Oil (adds a nutty aroma)
- 2/3 Tbsp Lemon Juice (for a refreshing tang)
- 1/3 to 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- 2/3 Tbsp Omija Extract (for a sweet and sour kick)
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Seed Oil (adds a nutty aroma)
- 2/3 Tbsp Lemon Juice (for a refreshing tang)
- 1/3 to 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the washed and drained sea purslane and the thinly sliced onion. If you find raw onion too pungent, you can soak the slices in cold water for a few minutes before draining them.
Step 2
Cut the acorn jelly into bite-sized pieces, approximately 1.5cm x 1.5cm. Be gentle when cutting to prevent the jelly from breaking apart.
Step 3
In a small bowl, combine all the dressing ingredients: soy sauce, omija extract, sesame oil, perilla seed oil, lemon juice, and gochugaru. Whisk well until thoroughly mixed. Taste and adjust the seasoning if needed, adding more soy sauce for saltiness or omija extract for sweetness and sourness.
Step 4
Add about two-thirds of the prepared dressing to the sea purslane and sliced onion. Gently toss to coat the greens evenly. Avoid overmixing, as this can cause the delicate sea purslane to become mushy.
Step 5
Now, carefully add the cut acorn jelly to the bowl. Gently fold everything together until the jelly is well combined with the dressed greens. Be very careful not to break the acorn jelly. Sprinkle with toasted sesame seeds for a final touch of flavor and aroma.
Step 6
Transfer the prepared salad to a serving plate. For an extra touch of texture and flavor, sprinkle some chopped nuts over the top if desired. Enjoy this delightful and nutritious acorn jelly salad!
